I battled to find a recipe for Romesco Sauce in my huge collection of books. And then when I did, I adapted it to suit the ingredients I had at home. It goes perfectly with seafood and I served it with octopus and crayfish over the festive season.
I am often inspired to make a recipe just by looking at the photograph. Other times the recipe name or the ingredient list will urge me to try it. When I get a recipe book to review I read the title of the recipe first to decide whether or not it takes my fancy. And if it does, then I read the ingredient list to see if it contains anything we dislike. If the recipe is something we would actually eat, I might give it a try. But not always, as most times I only test recipes I can publish. I recently came across a recipe that looked so good. And when it was on my list of recipes I could publish I went out and bought the ingredients. The first thing I had to do was make a caramel.
When recipe testing from a book I follow the instructions as best I can. This might mean going against my instinct. And in this case I burnt the first lot of caramel. The second batch seemed to work better, but it seized as soon as I put it into the tin. I ignored that, and topped the caramel with fruit and then made the batter. There didn’t seem to be enough mixture as it did not quite cover the fruit. I put that aside and baked the cake and skewer tested it. Even though the skewer came out clean, the batter was not cooked properly which I discovered when I took it out of the tin. Not wanting to waste the ingredients,. I placed the cake back in the oven, making a pudding like texture with very soft plums. It is so delicious that I might have to adapt it for the blog.
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- 5 medium orange, yellow or red peppers or a mixture
- 4 large garlic cloves
- 2 thick slices of ciabatta
- Olive oil for drizzling
- 2 Israeli tomatoes, roughly chopped
- 5 mls smoked paprika
- 1.25 mls dried chilli flakes
- 60 g flaked almonds, lightly toasted
- 15 mls lemon juice
- 15 mls apple cider vinegar
- Salt and freshly ground black pepper to season
- Place the peppers and garlic onto a griddle pan on a high temperature
- Char until the skin is blackened and then place the peppers into a bowl
- Cover with clingfilm and set aside to cool
- Peel the garlic and place into a blender
- Drizzle the ciabatta with olive oil and toast on the griddle pan over a medium temperature
- When nice and crispy, remove and cut off the crusts
- Roughly chop and place into the blender
- Remove the skin from the peppers, deseed and destem and place into the blender together with the tomatoes, paprika, chilli flakes, almonds, lemon juice and vinegar
- Blitz until slightly chunky
- Season to taste and serve